Stacked Shrimp Ceviche Salad

I love all things ceviche and salad.  I initially wanted to make a crab stacked salad, but I did not have any on hand, so as I was brainstorming I came up with this.  Instead of combining all ingredients like would a normal ceviche, I decided to layer them.  This salad was so fun to make and so refreshing with just a hint of spice.  Only thing missing is the margarita.  Indulge!

Ingredients

1 pound of medium size shrimp, peeled, deveined and chopped

½ cup roasted hatch green chile (or you could use poblano)

1 cup lime juice

1 tomato thinly sliced

1 onion thinly sliced

1 avocado thinly sliced

1 head of your favorite lettuce thinly shredded

4 slices of capicola (or bacon) chopped and cooked until crispy

Honey Chile Dressing (Recipe Follows)

Directions

To make this a ‘stacked’ salad I recycled the use of a can from a can of tomatoes I used in a previous recipe.  I just removed both ends took the wrapper off and cleaned (you can use any size can, whatever your preference is).

Place shrimp in a bowl along with the lime juice (you may need to add more lime juice, just make sure all the shrimp is submerged to allow proper ‘cooking’).  Place in the refrigerator for about 30 minutes to 1 hour.

When shrimp is done, drain the liquid.  Drizzle some of the honey chile dressing, add green chile and toss.  Place the can on your serving dish and place the shrimp on the bottom.  Then add a layer of onion, avocado, tomato and lettuce.  Drizzle with honey chile dressing and top with capicola or bacon.  Carefully remove can and check out your masterpiece.

Honey Chile Dressing

Ingredients

1/3 cup fresh lime juice

1/3 cup olive oil

4 garlic cloves, peeled

Fresh hot green chile to taste (I like a large serrano)

1 tbsp honey

Salt

Directions

In a skillet cook capicola or bacon until light and crispy, remove with a slotted spoon on a paper towel to drain.  Return skillet to medium high heat and measure in the oil.  Add the garlic and chile.  Cook until the garlic is soft and lightly browned, about 5 minutes.  Scrape the oil, garlic and chile into the blender.  Add the honey and ½ teaspoon of salt.  Process the dressing until smooth.  Taste and season with more salt if needed.